Directions:
- Rinse dry lentils.
- In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
- Bring to boil, then reduce to a simmer.
- Cover and let cook for approximately one hour.
- In separate pot, boil farfalle pasta.
- When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
- Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
- Sprinkle grated Romano cheese on top and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.59 Kcal (815 kJ) | ||
| Calories from fat | 43.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 167.78mg | 7% | |
| Potassium | 485.43mg | 10% | |
| Total Carbs | 27.84g | 9% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 8.91g | 36% | |
| Protein | 10.49g | 21% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 25.8mg | 143% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.51 Kcal (274 kJ) | ||
| Calories from fat | 14.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 7% | |
|---|---|---|---|
| Cholesterol | 0.91mg | 1% | |
| Sodium | 56.48mg | 7% | |
| Potassium | 163.42mg | 10% | |
| Total Carbs | 9.37g | 9% | |
| Sugars | 1.5g | 18% | |
| Dietary Fiber | 3g | 36% | |
| Protein | 3.53g | 21% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 8.7mg | 143% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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